Name: Roasted Brussels Sprouts With Gochujang Brown Butter
Ingredients: 3 scallions, thinly sliced, divided; 3 lb. brussels sprouts, trimmed, halved if large; ⅓ cup gochujang; Flaky sea salt; Kosher salt, freshly ground pepper; ½ cup coarsely chopped walnuts; ½ lemon; 6 Tbsp. unsalted butter; 2 Tbsp. pure maple syrup; 2 Tbsp. extra-virgin olive oil

Brussels Sprout Dish

What's the best way to trim Brussels Sprouts?

How can I make my Brussels sprouts less bitter?

How long does it take to roast Brussels sprouts?

How do I know when my Brussels sprouts are done cooking?

Why are my roasted Brussels sprouts not crispy?

Do I need to pre-boil Brussels sprouts before roasting?

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Can I add other vegetables to my Brussels sprout dish?

Crispy Brussels sprouts + sweet-spicy gochujang + nutty brown butter = the side dish you can’t say no to.

Milk

Tree Nuts

Gluten Free

Lactose Free

Mediterranean

Vegetarian

Fresh Vegetables

gram

green onion

brussels sprout

Sauces

milliliter

gochujang base

Seasonings

sea salt

salt

Nuts Seeds & Mixes

walnuts

Fresh Fruit

lemon

Butter & Margarine

unsalted butter

Syrup

maple syrup

Oils

extra virgin olive oil

Dietary Fiber

Carbohydrates

Sugar

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Vitamin A

Vitamins

Vitamin C

Choline

Beta-cryptoxanthin

Cholesterol

Added Sugar

Selenium

Vitamin K

Calories from Fat

Calories

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Water

Protein

Alpha-carotene

Copper

Manganese

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Beta-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

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Roasted Brussels Sprouts

Roasted Brussels Sprouts With Gochujang Brown Butter

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